Sit-down Dinners
To enable our clients to be GUESTS AT THEIR
OWN PARTY! Jo Elwin Fine Foods provides
excellent professional dinner catering for up to
100 people.
1
Warm walnut-crusted goat’s cheese with beetroot and thyme salad
Mushroom-stuffed monkfish wrapped in a Parma coat, with a basil vinaigrette,
baby buttered pink fir apple potatoes and roasted peppers and capers with chard
Mascarpone and Amaretto ice cream with wine, cinnamon and bay plums
2
Balsamic roasted figs with crisp prosciutto crudo and rocket
Roasted monkfish with a herb crust, served with griddled Mediterranean
vegetables, fennel and parmesan gratin and a red pepper sauce
Pear and almond tart with nutmeg ice cream
3
Roasted yellow pepper soup with fresh basil pesto
Halibut fillet poached in dry cider with a julienne of vegetables, baby buttered
new potatoes and spinach
Rhubarb and almond jalousie in puff pastry
4
Bresaola carpaccio with rocket. parmesan and a drizzle of truffle oil
Roasted Icelandic cod with pea and ginger mash, roasted balsamic
cherry tomatoes and green beans
Bitter chocolate tart with parsnip ice cream
5
Clementine, goat's cheese, toasted almond and rocket salad
Roasted beef fillet with a black olive and chilli sauce
or Chasseur, with mushrooms and Madeira, pommes Dauphinoise, honey-
roasted vine tomatoes and spinach
Iced raspberry soufflé with strawberries, black pepper and mango coulis
6
Carpaccio of fresh tuna with capers, rocket and parmesan shavings
Roast loin of venison with pearl barley risotto and blueberry and game gravy,
buttered greens and baked mushrooms with thyme
White chocolate and hazelnut cheesecake with caramelised orange sauce
7
Organic smoked salmon from the Summer Isles with Danish
sweet and sour cucumber
Somerset cider and steak pie, roasted garlic mash, slow-braised red cabbage
and steamed broccoli
Sticky toffee pudding with crème Anglaise
8
Avocado and strawberry salad with balsamic dressing
Roast lamb fillet with cucumber and mint salsa and roast sweet potato wedges
Walnut meringue cake with balsamic strawberry sauce
9
Provençale tomato, sweet onion, black olive and basil tart with dressed leaves
Herb-crusted rack of lamb with sweet onion sauce, potato gratin and steamed
courgettes
Lightest New York cheesecake with fresh berries
10
Spaghetti alle vongole
Veal escalope rolled with pancetta, sage and parmesan,
with a piquant white wine and tomato sauce, served with lemon risotto and
Swiss chard
Mandarin crème caramel with pine nut tuiles
11
Roast beetroot salad with horseradish cream and watercress
Marinated guinea fowl with an orange and Muscat sauce, parsley mash and
steamed caraway cabbage
Pressed chocolate soufflé with fresh red berries
12
Fresh asparagus with foaming Hollandaise
Roasted guinea fowl on a bed of puy lentils and bacon with a celeriac and
potato puree and glazed root vegetables
Chocolate, pear and pecan fudge slice with vanilla ice cream
13
Organic smoked salmon from the Summer Isles with a walnut lentil salad
and sour cream
Slow-roasted duck with Seville orange sauce, pommes Dauphinoise, chicory
gratin and braised celery
Champagne jelly with tuile
14
Celery, pear, goat’s cheese and toasted almond salad
Oregano-marinated chicken escalope with basil vinaigrette, squash and potato
mash and green beans, broad beans and peas
Pressed chocolate soufflé with fresh red berries
Warm walnut-crusted goat’s cheese with beetroot and thyme salad
Mushroom-stuffed monkfish wrapped in a Parma coat, with a basil vinaigrette,
baby buttered pink fir apple potatoes and roasted peppers and capers with chard
Mascarpone and Amaretto ice cream with wine, cinnamon and bay plums
2
Balsamic roasted figs with crisp prosciutto crudo and rocket
Roasted monkfish with a herb crust, served with griddled Mediterranean
vegetables, fennel and parmesan gratin and a red pepper sauce
Pear and almond tart with nutmeg ice cream
3
Roasted yellow pepper soup with fresh basil pesto
Halibut fillet poached in dry cider with a julienne of vegetables, baby buttered
new potatoes and spinach
Rhubarb and almond jalousie in puff pastry
4
Bresaola carpaccio with rocket. parmesan and a drizzle of truffle oil
Roasted Icelandic cod with pea and ginger mash, roasted balsamic
cherry tomatoes and green beans
Bitter chocolate tart with parsnip ice cream
5
Clementine, goat's cheese, toasted almond and rocket salad
Roasted beef fillet with a black olive and chilli sauce
or Chasseur, with mushrooms and Madeira, pommes Dauphinoise, honey-
roasted vine tomatoes and spinach
Iced raspberry soufflé with strawberries, black pepper and mango coulis
6
Carpaccio of fresh tuna with capers, rocket and parmesan shavings
Roast loin of venison with pearl barley risotto and blueberry and game gravy,
buttered greens and baked mushrooms with thyme
White chocolate and hazelnut cheesecake with caramelised orange sauce
7
Organic smoked salmon from the Summer Isles with Danish
sweet and sour cucumber
Somerset cider and steak pie, roasted garlic mash, slow-braised red cabbage
and steamed broccoli
Sticky toffee pudding with crème Anglaise
8
Avocado and strawberry salad with balsamic dressing
Roast lamb fillet with cucumber and mint salsa and roast sweet potato wedges
Walnut meringue cake with balsamic strawberry sauce
9
Provençale tomato, sweet onion, black olive and basil tart with dressed leaves
Herb-crusted rack of lamb with sweet onion sauce, potato gratin and steamed
courgettes
Lightest New York cheesecake with fresh berries
10
Spaghetti alle vongole
Veal escalope rolled with pancetta, sage and parmesan,
with a piquant white wine and tomato sauce, served with lemon risotto and
Swiss chard
Mandarin crème caramel with pine nut tuiles
11
Roast beetroot salad with horseradish cream and watercress
Marinated guinea fowl with an orange and Muscat sauce, parsley mash and
steamed caraway cabbage
Pressed chocolate soufflé with fresh red berries
12
Fresh asparagus with foaming Hollandaise
Roasted guinea fowl on a bed of puy lentils and bacon with a celeriac and
potato puree and glazed root vegetables
Chocolate, pear and pecan fudge slice with vanilla ice cream
13
Organic smoked salmon from the Summer Isles with a walnut lentil salad
and sour cream
Slow-roasted duck with Seville orange sauce, pommes Dauphinoise, chicory
gratin and braised celery
Champagne jelly with tuile
14
Celery, pear, goat’s cheese and toasted almond salad
Oregano-marinated chicken escalope with basil vinaigrette, squash and potato
mash and green beans, broad beans and peas
Pressed chocolate soufflé with fresh red berries